Undivided Chardonnay (2015) Wine Review

Undivided. Honestly, I swear it was by sheer coincidence that this happened to be my Wine Wednesday feature this week. But as ironic as it may be, I find the name most fitting. Perhaps we can all come together over a lovely glass of wine – the 2015 Undivided Chardonnay.

The label indicates that this is a product of France. It is most common in French wine that the label indicates the appellation (where the grapes were grown). In this case, it does not which leads me to believe that this wine was not bottled at the vineyard but rather at a large facility which may not actually be in the appellation where the grapes were grown, or that it’s a product comprised of the grapes or wines from several producers.

In the glass, it is the color of light golden straw. On the nose, notes of tropical fruit, melon and almond. The mouthfeel is silky and buttery as the wine reveals well-balanced acidity on the finish. On the palate there are subtle woody notes, though not necessarily oak. This wine has spent very little time if any in oak barrels.

We enjoyed this with Salmon with Dill Sauce. Try also with Italian Chicken Veggie Wraps. Click the links below to print or save the recipe pairing suggestions.

Salmon with Dill Sauce

Italian Chicken Veggie Wraps

Jean Claude Debeaune Macon- Villages Domaine Lenoir 2012 Wine Review

“Anything but Chardonnay!” For the longest time (and I have to admit even today to an extent) this quote speaks to my white wine preferences.  That is unless I am viewing a wine list and can select the Chardonnay.  Most often when I’m in a situation where the wine choices are limited it seems Chardonnay is the white wine option and it typically is a CA Chardonnay which generally are aged in new oak and are too toasted for my taste. However, thankfully, I’ve learned in time to not judge the varietal by the way it is treated.

Today’s Wine Wednesday feature is a White Burgundy, the 2012 Jean Claude Debeaune Macon-Villages Domaine Lenoir. The primary white varietal in the Burgundy region of France is Chardonnay. This particular wine comes from the Maconnais area of Burgundy. The Chardonnay or White Burgundy from this area is typically “unoaked”, so if you shy away from Chardonnay because of oak, you may want to try this wine.

On the nose, pear and tropical fruit. On the palate, a pleasant minerality and crisp clean finish with notes of citrus.

Pair this wine with Chicken and Dumplings or Seafood Penne Alfredo. Click the links below to print or save the recipe paring suggestions.

Chicken and Dumplings

Seafood Penne Alfredo

Eve Chardonnay (2013) Wine Review

It’s the first Wine Wednesday of the New Year and like many of you I tend to be eating lighter. I find myself gravitating toward seafood and salad and away from heavy meat dishes and rich sides and this week’s feature the 2013 Eve Chardonnay was a perfect pairing choice.

This Chardonnay comes to us from Washington state and Charles Smith Wines (I’ve enjoyed his Kung Fu Girl Riesling as well as his Boom Boom! Syrah.) The wines all share rather homespun label art but it’s what’s inside that matters most and I find this wine, like the others, highly drinkable and enjoyable (right now) and affordable to boot! Charles Smith originally from CA is a former manager of rock bands and his persona (the kind I'm quick to recognize having toured in bands for years) indicates he’s still rockin’ and always will be. Though now, and for some time now, he’s been rockin’ the wine world!

Nothing on the label specifically says it, so I was pleased and a little surprised to find this Chardonnay to be unoaked – aged in stainless tanks. (Perhaps the name Eve conjures up thoughts of nakedness and alludes to a Chardonnay without the cloak of oak.)

On the nose were notes of pear and citrus blossom. The palate -  slightly floral with a subtle round mouthfeel and a clean, dry, yet lingering finish. The mouthfeel here, one found often in Chardonnay, is likely due to Malolactic Fermentation. This is a process where specific bacteria are introduced to the must usually once the primary fermentation (process wherein yeast converts the sugar to alcohol) is complete. In Malolactic Fermentation (secondary fermentation) this bacteria converts Malic acid which occurs naturally in the must into Lactic acid. This process helps round out or reduce the acidity in wine. Malic acid is tart where Lactic acid is more buttery. This process isn’t desirable with all varietals for instance in the Kung Fu Girl Riesling the acidity is quite desirable and part of that wine experience. Here however, a portion of the must (20%) undergoes Malolactic Fermentation. And yes, it’s quite desirable – Adam be warned.

For food pairing, try this with Steamed Mussels in White Wine and yes, use this wine in the recipe. Since it is unoaked, it will work wonderfully. For those of you that like breakfast for dinner, try it with my Spinach and Egg en Cocotte. To print or save the recipes pairing suggestions, click the links below. 

Steamed Mussels in White Wine

Spinach and Egg en Cocotte

Yalumba "Y Series" Unwooded Chardonnay - 2013 Wine Review

It was back in June when I reviewed the 2012 Yalumba “Y Series” Shiraz and vowed that I'd try their Viognier. Well, I haven’t gotten to that yet, but I will. Yalumba is Australia’s oldest winery and because I so enjoyed the Shiraz it prompted me to pick up a bottle of today’s Wine Wednesday feature, the 2013 Yalumba “Y Series” Unwooded Chardonnay.  Yes, Unwooded, another term for unoaked or to say that the wine was aged in stainless steel tanks rather than oak barrels.

For many years I was sort of an “anything but Chardonnay” white wine drinker mostly because many Chardonnay’s were too toasty or over oaked for my taste. The finish always made me feel as though I’d licked the barrel sans the splinters.  Discovering an unoaked Chardonnay was a big deal for me.  I felt I could finely taste the true expression of the fruit itself. Over time I’ve expanded my taste for Chardonnay and can now appreciate that the type of oak used and the amount of time aged in oak (sometimes both oak and stainless) can make for some very delicious and intriguing wines.  However, I still prefer a bit of restraint when it comes to oak and Chardonnay.

About the label, the bird is a Cape Barren Goose -  an endangered species. Over the years, many birds and animals have sought refuge in Yalumba’s sanctuary – land dedicated to native wildlife rehabilitation.  Yalumba’s focus on sustainability is something I respect. Yalubma is the first wine company in the world to recieve the Climate Protection Award from the US Environmental Protection Agency (2007). All Yalumba wines are vegetarian and vegan friendly.

Now, the wine. On the nose, herbal and tropical fruit notes as well as pear. In many ways, this doesn't "drink like a Chardonnay" even an unwooded one. Its bright acidity and assertive citrus notes on the palate are refreshing and enjoyable, but the wine is a bit lighter bodied and more "one note" than what I'm looking for in my Chardonnay these days.

The price point on the wine, at about $12, makes for an enjoyable weeknight wine. So, I have no regrets. If you tend to shy away from Chardonnay because you think they are over oaked, this wine is a great place to start if you're interested in changing your view of Chardonnay.

We had this with Spicy Chicken Lettuce Wraps and it was perfect with the Asian flavors. Also try it with Tempura Fish Tacos. To print or save the recipe pairing suggestions, click the links below. 

Spicy Chicken lettuce Wraps

Tempura Fish Tacos